Name: Weekday Chicken Masala
Ingredients: 2 chicken legs; 2 red onions; 4 medium tomatoes; 1 inch ginger; 5 garlic cloves; 2 green thai chillis; 1 tbsp ghee; 3 cloves; 3 cardamom pods; 1 bay leaf; 2 tsp cumin seeds; 1 tsp turmeric; 1 tbsp coriander powder; 1 tbsp celtic sea salt; 1 tbsp garam masala

AuthorDebbie

2 chicken legs

2 red onions

4 medium tomatoes

1 inch ginger

5 garlic cloves

2 green thai chillis

1 tbsp ghee

3 cloves

3 cardamom pods

1 bay leaf

2 tsp cumin seeds

1 tsp turmeric

1 tbsp coriander powder

1 tbsp celtic sea salt

1 tbsp garam masala

1. Prepare the Onion-Ginger-Garlic-Chili Paste:
In a blender, combine the roughly chopped onion, green chilies, ginger & garlic cloves. Blend until you get a smooth paste, set aside.

2. Prepare the Tomato Puree:
In the same blender, blend the roughly chopped tomatoes until smooth.

3. Cook the Onion Paste:
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter, then add the clove, cardamom & bay leaf. Add the onion-ginger-garlic-chili paste to the pan and sauté until the paste turns golden brown and the raw smell disappears.

4. Cook the Tomato Puree:
Add the tomato puree to the pan and cook until it becomes thick and oil starts to separate from the masala. (about 5-8m)

5. Add Spices:
Add coriander powder, turmeric powder, salt and garam masala powder. Mix well and cook for a minute.

6. Cook the Chicken:
Add the whole chicken legs to the pan and mix well to coat them with the masala. Cook for about 5-7 minutes, turning the chicken legs to ensure they are browned on all sides.

7. Simmer:
Add about 1 cup of water to the pan, mix well, and cover the pan. Let it simmer on low heat for about 1-2 hours until the chicken is fully cooked and tender. The chicken will be ready to eat after about 30 minutes but the longer you simmer the more flavours will develop. Check periodically and add more water as needed. Stir occasionally to prevent sticking.

8. Garnish:
Once the chicken is cooked, check the seasoning and add salt if needed. Garnish with freshly chopped cilantro leaves.

9. Serve:
Serve hot with rice, naan, or roti.

Ingredients